Kabocha Miso Noodles recipe - ingredients, nutrition and when to eat it
This home-style noodle dish brings together kabocha’s gentle sweetness and the savory depth of doenjang.
This home-style noodle dish brings together kabocha’s gentle sweetness and the savory depth of doenjang. It’s a lovely choice for an autumn lunch or dinner when you want a warm bowl.
Noodles · 20 minutes to cook
Nutrition (per 753g serving): 326.9 kcal · protein 11.1g · carbohydrate 64.5g · fat 2.9g · sodium 1049.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha into bite-size pieces; smaller pieces can fall apart if simmered too long.
Tips: Doenjang varies in saltiness, so start with a little, taste, and add more as needed.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked somyeon noodles — 180 g
- Kabocha squash — 100 g
- Doenjang — 1 Tbsp
- Korean zucchini — 40 g
- Green onion — 10 g
- Garlic — 1 clove
- Water — 400 ml